Extra time:12hr ›
- Boil the chickpeas in water for about 30 minutes or until tender when pierced with a fork; drain well.
- Beat the yoghurt together with ginger, chilli powder, cumin, coriander, rock salt or black salt, black pepper and salt. Set aside.
- Season the mashed potato with salt.
- Break each panipuri gently with a fork to create a tiny opening on the top. Arrange the panipuris on 4 plates, 8 in each plate. Or, if using crackers, arrange them on a platter or plates. Place about 1 tablespoon of potato in each panipuri or on each cracker. Place a few chickpeas on top of the potato. Spoon the spiced yoghurt on top. Spoon chutney on top. Garnish with the chopped onion, coriander and crisps or sev.
- Serving tip: I like to set up a number of small bowls with each of the above condiments, so that each person can add whatever they want to, according to their taste and preferences.
It really is best if you can find round 'puris' (also called panipuris), 'sev' (small dried yellow noodles), green chutney, and a sweet and sour chutney. However, I have tried here to give as many substitutions as possible. If you can find them, use black salt in place of the rock salt, panipuris in place of the wheaten crackers, and sev instead of crisps.